- Calories 365
- Fat 19g
- Sat fat 6g
- Cholesterol 131mg
- Sodium 630mg
- Protein 25g
- Carbohydrate 25g
- Sugar 3g
- Fiber 3g
- Iron 3mg
- Calcium 104mg
Spiced Lamb Meatball and Swiss Chard Stew
Roland Bello
Clocking only 365 calories per serving, this Spiced Lamb Meatball and Swiss Chard Stew is a great warming, all-in-one supper on a chilly night. The process takes a bit of time—almost an hour—but it’s well worth it and actually quite easy. You’ll start by forming the lamb meatballs, then browning them in a large pot or Dutch oven. Next, you’ll cook the chard stems in the same pot, before adding the broth and cooking the meatballs through. The orzo cooks in the liquid at the end of the process. Homemade meatballs, served in a healthy way, no less? Yes, please.
How to Make It
Step 1
Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
Step 2
Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.
Step 3
Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
Step 4
Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.
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wls1b0e17aee18a
2017-02-27T15:48:55-05:00
Permission to improvise! I mixed ground beef and ground lamb (not a huge fan of the lamb flavor), browned a few meatballs in the pot to flavor the soup, and then baked the rest of the meatballs in the oven, doubled the orzo. Super good, everyone had seconds, plus leftovers for lunch the next day, and now we're all bummed it's gone.
pazlau
2014-03-16T06:32:42-04:00
My husband and I both thought this was great. The broth really takes on the flavor of the lamb. I completely forgot to add the orzo at the end (we were hungry), but it was great without it...and still very filling. I was able to make about 30 good sized meatballs, instead of only 16. They would have been pretty huge if I had only made 16. Also, I used ground cumin instead of crushed cumin seeds. Next time, I may consider adding more broth...6 cups didn't go very far given the amount of meat. Yum.
TonyCooks2014
2014-03-08T05:30:09-05:00
I prepared this earlier this week and it was delicious. As someone else observed, the title is "spiced" lamb meatball, and not "spicy". I used an Italian seasoned panko and added a little more garlic than called for, plus an additional 1/4 cup of orzo. I've only had Swiss chard once before in my 67 years and our local store sells a green stalk of a red stalk, I chose the red and cut the stalks into bite sized pieces and the leaves into ribbons. The orzo does need a little longer time to cook than what the recipe recommends. There was enough for my wife and I to enjoy a lunch sized portion the following day but know that the orzo soaks up much of the broth overnight; re-heating in a microwave releases the broth back to the stew. It is very tasty; try it.
CFrance
2014-03-07T11:50:17-05:00
It sounds very good. Would love to see a review from someone who made the recipe as written. I didn't think it was supposed to be spicy--said "spiced," not spicy. The cumin would be a nice touch What else could be added to make it spicy and still go with the lamb?
shea1114
2014-02-26T04:27:44-05:00
I made this for dinner last night. "Spicy" is quite a stretch. It was not. It was tasty enough, but definitely NO heat. Also, I am glad I decided NOT to follow the recipe regarding when to add the orzo. It would not have been cooked. I followed the directions on the back of the pasta box and left it for 11 minutes, and it was nice and tender. I substituted fresh baby spinach for the Swiss chard (hubby wouldn't eat the chard), and it was fine.
Thumbs definitely "sideways" on this one.
